reproduced from Wikimedia Commons

reproduced from Wikimedia Commons

This week let’s look at the different ways of processing coffee – getting the green beans out of coffee cherries

A few weeks ago we posted about the long journey coffee has to go through before you can get your morning cuppa. This involves processes of planting, cultivating, harvesting, processing and roasting. Let’s now look a bit more closely at the different methods used to process the coffee cherries to get the green beans out and dry them so they can be shipped and roasted, and of course at the end used to prepare delicious drinks in our shops!
There are two basic methods of processing ripe coffee cherries – dry (also called natural) and wet (also called washed). Recently a third method called ‘honey’ or ‘pulped natural’ has also been developed using a combination of wet and dry processes. Each of these methods also influences the final flavour of the coffee in different way. Check out the links below to read more about how these are carried out and how they affect the final taste of brewed coffee.